Add the butter to the hot skillet, swirling it around until it melts.
Reduce the heat to medium-low and add the garlic to the melted butter. Saute until fragrant, about 1 minute.
Slowly add the heavy cream to the butter and garlic, whisking as you add the cream.
Once all of the cream is added, add the lemon juice.
Bring the sauce to a gentle simmer. Simmer for 5 minutes, stirring often to prevent scorching.
Once the sauce is done, remove from the heat and stir in the fresh parsley.